Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." —Jerry Tamburino Sacramento, California
- 3 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 tablespoons olive oil
- 5 garlic cloves, minced
- 3 medium zucchini, chopped
- 3 medium yellow summer squash, chopped
- 3 medium tomatoes, chopped
- 1 medium eggplant, peeled and cubed
- 1/2 pound sliced fresh mushrooms
- 2 cans (28 ounces each) Italian crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 cans (2-1/4 ounces each) sliced ripe olives, drained
- 1/4 cup minced fresh basil
- 3 tablespoons minced fresh oregano
- 2 tablespoons minced fresh rosemary
- 2 teaspoons Italian seasoning
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
- Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened. Yield: 14 servings (3-1/2 quarts).
Originally published as Vegetarian Pasta Sauce in Taste of Home August/September 2008, p41
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Reviewed Jun. 28, 2010
"Great way to get your servings of Vegetables! Great flavor."